Chitterlings (Chitlins)

Ingredients

• 3-4 pounds (1.2-2k) pork chitterlings
• 1 cup (237ml) white vinegar
• 1 tablespoon (15g) baking soda
• 1 tablespoon (20g) salt
• 1 tablespoon (15ml) olive oil
• 1 large onion, (diced)
• 3-4 cloves garlic, (minced)
• 1 teaspoon (1g) fresh thyme, ( chopped)
• 1 bell pepper, (diced)
• 2 stalk celery, (diced)
• 2 bay leaves
• 1 tablespoon (15g) Creole seasoning
• ½ teaspoon (1.5g) red pepper flakes ((adjust to taste))
• 2 tablespoons (30ml) red wine vinegar
• Salt and freshly ground black pepper to taste

Steps

1. 1

   Thoroughly wash the chitterlings by soaking them in vinegar, baking soda, salt, and water for about an hour. After that, rinse twice under running tap water.

2. 2

   Then remove excess fat, and cut the chitterlings into small bite-size pieces. Transfer them to a medium-sized pot and completely cover them with water. Cook over medium-high heat for about an hour.

3. 3

   After cooking, rinse the chitterlings one more time with fresh water. Rinse the pot and place it over medium heat.

4. 4

   Pour a tablespoon of cooking oil into the pot, and when it's hot, add the onion, garlic, thyme, bell pepper, and celery. Sauté for 2-3 minutes until the onion is translucent.

5. 5

   Add bay leaves, Creole seasoning, pepper flakes, vinegar, chitterlings, and two cups of water—season with salt and pepper to taste.

6. 6

   Cover pot and cook for 45-60 minutes or until chitterlings are tender. To ensure the water hasn't cooked out, check the pot, stirring occasionally. Add more water as needed.

7. 7

   Serve and enjoy!